Under €2

Maggi Goulash Soup 48g

Maggi Tomato Cream Soup 500ml

Wheat Flour Type 405 1kg

Ja! Breadcrumbs 1kg

Ja! Tuna Fillets in Water 195g

Organic Diced Tomatoes 400g

Barilla Pesto Genovese 190g

Wasa Sandwich Pizza Crispbread 111g

Leicht & Cross Vital Crispbread 125g

Leicht & Cross Rye Crispbread 125g

Ja! Wild Berry Tea 62.5g

Nestlé KitKat Classic 41.5g

H-Ayran Natur 3,5% 250ml

Milchgetränk Kakao - Berchtesgadener.

Berchtesgadener Land Kefir mild 1.5%

Diamond - glasnudeln lang

Ja! - Paniergries

Diamant - Wheat Flour Type 550

Pfand / Deposit: €0.25 per can – charged in addition to the price (zzgl. Pfand), not included in the price shown.

Effect Energy 500ml.

TRS Canned Red Kidney Beans are rajma, cooked and tinned in water, ready to drain and use. They keep their deep red skin and soft, floury middle, and save the overnight soak and long boil that dried kidney beans demand.

Best for

• Rajma masala with rice
• Chilli, soups and stews
• Salads, and quick bean wraps

How to cook it

Drain and rinse thoroughly — the tinning liquid is starchy and will cloud a gravy. Because they are already cooked, add them to a finished onion, tomato and ginger-garlic masala and simmer for ten to fifteen minutes so they take on the flavour. Mash a few beans against the side of the pan to give rajma its characteristic thick gravy.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused beans to a covered container and refrigerate.

TRS Boiled Black Chickpeas (Kala Chana) are the small dark brown chickpeas, cooked and tinned in water. They have a firmer skin and a nuttier, earthier taste than white chickpeas, and tinning saves the overnight soak they would otherwise need.

Best for

• Kala chana masala
• Sundal, and festival and fasting dishes
• Chaat, and salads

How to cook it

Drain and rinse before use. Add them to a hot tempering of mustard seeds, curry leaves and grated coconut for sundal, or to an onion and tomato masala and simmer for ten minutes for a curry. They are already soft, so they need warming rather than cooking, and they will stay whole if you stir gently.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused chickpeas to a covered container and refrigerate.

TRS Boiled Chick Peas are kabuli chana, cooked and tinned in water, ready to drain and use. They are firm enough to hold their shape in a curry but soft enough to blend smooth, which makes this the most useful tin in the cupboard.

Best for

• Chana masala and chole
• Hummus, and blended dips
• Salads, chaat and quick stews

How to cook it

Drain and rinse to wash off the thick tinning liquid. For a curry, add them to the finished masala and simmer for eight to ten minutes so they take up the flavour, crushing a few against the pan to thicken the gravy. For hummus, warm them briefly first and rub off the loose skins — it makes a noticeably smoother result.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused chickpeas to a covered container and refrigerate.

TRS Boiled Butter Beans are large flat lima beans, cooked and tinned in water. They have a soft, buttery, almost mealy texture and a very mild flavour that takes on whatever they are cooked with.

Best for

• Coconut-based curries and Caribbean-style stews
• Soups, casseroles and bean salads
• Mashing into dips and spreads

How to cook it

Drain and rinse gently — the beans are large and soft and break easily under a running tap. Fold them into a sauce at the very end and heat for three or four minutes only; stirring hard will turn them into a purée. Their mildness needs help, so be generous with garlic, chilli and a squeeze of lemon.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused beans to a covered container and refrigerate.

TRS Boiled Black Eye Beans are lobiya, cooked and tinned in water, ready to drain and use. They are creamy and mild with the small dark eye that gives them their name, and they hold together well rather than collapsing.

Best for

• Lobiya masala and quick bean curries
• Sundal, and South Indian coconut stir-fries
• Salads, soups and rice dishes

How to cook it

Drain and rinse under cold water first to remove the starchy liquid from the tin. They are fully cooked, so add them to a finished onion and tomato masala and warm through for five minutes rather than boiling them again. If the gravy needs thickening, crush a spoonful of the beans against the side of the pan.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, move any unused beans to a covered container and refrigerate.